Lipolysis,proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition |
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Authors: | Igor Hernández Luis Javier R Barrón Mailo Virto Francisco J Pérez-Elortondo Cristian Flanagan Urko Rozas Ana Isabel Nájera Marta Albisu M Soledad Vicente Mertxe de Renobales |
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Affiliation: | 1. Bioquímica y Biología Molecular, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo. 450, 01080 Vitoria-Gasteiz, Spain;2. Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo. 450, 01080 Vitoria-Gasteiz, Spain;3. Tecnología de Alimentos, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo. 450, 01080 Vitoria-Gasteiz, Spain;4. Producción Animal, Facultad de Farmacia, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Aptdo. 450, 01080 Vitoria-Gasteiz, Spain |
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Abstract: | In this paper, we describe the effect of the addition of pregastric lipase on the composition and sensory properties of Idiazabal cheese. Free fatty acids (FFA), partial glycerides, free amino acids (FAA), gross composition and sensory characteristics were determined at different ripening times in cheeses manufactured with three different amounts of commercial animal lipase or with lipase-containing artisanal lamb rennet paste. The addition of lipase increased the content of total FFA, particularly of short-chain FFA, and that of total partial glycerides in cheeses. Unexpectedly, lipase utilization significantly affected total FAA concentration, which decreased in cheeses elaborated with high lipase amount. In general, Val, Glu and Leu were the major FAA, and their concentrations depended, mainly, on ripening time. Lipase addition had significant influence on the sensory characteristics of the cheeses, increasing scores for most of the flavour and odour attributes of the cheese. Principal component analysis (PCA) was done including dry matter, FFA, FAA, partial glycerides and odour and flavour attributes of the cheeses. It indicated that aroma and flavour parameters of Idiazabal cheese and the content of short-chain FFA and diglycerides were highly correlated to first principal component (PC1), while texture parameters, compositional variables and FAA were correlated to the second principal component (PC2). |
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Keywords: | Raw milk cheese Lipolysis Proteolysis Free fatty acids Free amino acids Partial glycerides Sensory characteristics Pregastric lipase Principal component analysis |
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